Poached Chicken Noodle Soup

Say goodbye to dry, overcooked chicken! This recipe is a game-changer because it uses a super simple, foolproof poaching method to ensure your chicken breast comes out perfectly tender and juicy every single time. The secret? We use that very same poaching liquid to create a wonderfully light and flavorful soup stock. With the addition of fresh noodles, crisp bok choy, and crunchy bean sprouts, this becomes a truly satisfying and low-maintenance meal that’s perfect for a quick and comforting dinner. It's an ideal mid-week meal that is packed with flavor and so easy to prepare. This will definitely become a staple in your recipe rotation.

Instructions

1. 1

   First, let’s get the soup stock ready. In a medium-sized saucepan or a pot large enough to comfortably fit the chicken breast, combine the chicken stock, water, soy sauce, sugar, Chinese cooking wine, minced ginger, minced garlic, and star anise. Bring this mixture to a boil over high heat, then give it a taste and adjust the seasoning if needed to suit your preference.

2. 2

   Once the stock is boiling, carefully add the chicken breast to the pot. Let the liquid come back to a boil, and as soon as it does, immediately remove the pot from the heat. Cover the pot with a lid and let the chicken sit and poach for 20 to 25 minutes. This is the secret to a perfect, tender chicken! Don't worry about overcooking it—the residual heat will gently cook it through without making it tough.

3. 3

   While the chicken is poaching, prepare your other ingredients. Cook the noodles according to the package instructions. For fresh noodles, a quick soak in boiling water is usually enough. Next, separate the bok choy leaves from the stems. Cut the stems vertically into 1cm (1/3-inch) wide sticks and leave the leaves whole.

4. 4

   When the poaching time is up, carefully remove the chicken breast from the soup and set it on a cutting board. Slice the chicken into 0.5cm (1/4-inch) thick slices. The chicken will be wonderfully tender.

5. 5

   Now, let's finish the soup. Bring the soup stock (without the chicken) back to a boil. Add the bok choy stems and boil for about 30 seconds to get them tender-crisp. Remove the pot from the heat, and then stir in the bok choy leaves and bean sprouts. The heat from the soup will be enough to wilt the leaves and slightly soften the sprouts without making them soggy.

6. 6

   To assemble your soup, divide the cooked noodles between two serving bowls. Top with the blanched bok choy and bean sprouts, and then arrange the sliced poached chicken on top. Carefully ladle the hot, flavorful soup over the noodles and toppings. Finally, garnish with some sliced scallions and a sprinkle of fried Asian shallots for a fantastic crunch.

Recipe Notes

• You can easily double the recipe by using two chicken breasts (up to 300g/10 oz each) and the same amount of liquid, as the poaching method is very forgiving. Just know that one chicken breast is usually enough for two servings of soup.

• Feel free to use dried egg noodles if you prefer. Just cook them according to the package instructions. You can even cook them directly in the soup stock after you've poached the chicken. Just remember that the starch will slightly thicken the soup, and you might need to add an extra 1/2 cup of water as the noodles will absorb some of the liquid.

• The time it takes to poach the chicken depends on its size. A 200g (7 oz) breast will take about 20 minutes, while a 300g (10 oz) one will take about 25 minutes. There's no need to be super precise—the chicken will not overcook as the soup is not actively boiling.

• Fried Asian shallots can be found in the Asian section of most large grocery stores. They add a fantastic crunchy texture and savory flavor to the soup. If you can't find them, a few slices of fresh shallot or fried onion will also work.

• For a different protein option, you could try poaching thinly sliced pork or even firm tofu in the same way. The soup stock would be delicious with either option!